(Time to prepare – 15 min. plus refrigerating; Serves 10)


1/4 c. plus 2 T. Walden Farms caramel topping, divided
1 low-fat graham cracker pie crust
1/2 c. plus 2 T. pecan pieces, divided
1 c. cold Hood milk
2 pkg. (3.4 oz. each) sugar-free vanilla instant pudding
1 c. canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) sugar-free whipped topping, thawed, divided


Pour 1/4 c. caramel topping into crust; sprinkle with 1/2 c. pecans. Beat together milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 c. whipped topping. Spread into crust.

Refrigerate for 1 hour. Before serving, top with remaining whipped topping, drizzle remaining caramel topping over whipped topping and sprinkle with remaining pecans.


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